I've recently been loving the bulk foods section in my grocery store. One of the things that is on my grocery list nearly every week is bulk unsalted peanuts. The kind that are already shelled. I'm not going to a baseball game, so I don't need shells - ain't nobody got time for that!
Anyway, peanuts are a great snack and when you buy them in bulk they are soooooo much cheaper than going with the name brand peanuts (and you don't even need a coupon)! Since the kind I buy are plain, I decided to try and spice them up a bit. I've always loved the sugared peanuts that you get at fairs, and I have found a really easy way to make them at home. YUMMMMMMMMMY! And, I'm no gourmet chef, so if I can figure this out, I'm pretty sure you can, too!
Here's what you'll need:
Anyway, peanuts are a great snack and when you buy them in bulk they are soooooo much cheaper than going with the name brand peanuts (and you don't even need a coupon)! Since the kind I buy are plain, I decided to try and spice them up a bit. I've always loved the sugared peanuts that you get at fairs, and I have found a really easy way to make them at home. YUMMMMMMMMMY! And, I'm no gourmet chef, so if I can figure this out, I'm pretty sure you can, too!
Here's what you'll need:
- 2 cups shelled, unsalted peanuts
- 3/4 tsp vanilla extract
- 1/2 cup water
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
1. In a medium cast iron skillet, mix water, vanilla extract, sugar, and brown sugar over medium heat. Once the sugar is mostly dissolved, stir in peanuts. Cook over medium heat, stirring continuously. The sugar mixture will begin to boil. Cook for about 5 minutes.
2. Reduce heat, and continue to cook and stir the peanuts for about another 10 minutes. The mixture should still be a syrup consistency, but will start to thicken up.
3. Eventually, the sugar will start to recrystallize on the peanuts. Continue to stir until the syrup is completely gone and your peanuts are dry and crusty, coated with the sugar mixture.
3. Eventually, the sugar will start to recrystallize on the peanuts. Continue to stir until the syrup is completely gone and your peanuts are dry and crusty, coated with the sugar mixture.
4. Transfer the peanuts to a wax paper lined cookie sheet, and spread them into a single layer for cooling. Sprinkle the peanuts with the cinnamon, tossing lightly for an even coating. Cool completely before storing, but I recommend trying a few while they are still warm. Mmmm!
I hope you enjoy this recipe and the nostalgia that comes with it. When the peanuts were still warm, it reminded me exactly of the warm nuts that I used to get from the fair when I was younger! Be careful, this stuff is addicting...and not exactly "healthy".
Enjoy!
Thanks for stopping by. I hope you stop by often!
Katey
Thanks for stopping by. I hope you stop by often!
Katey